MILK BAR CORNFLAKE MARSHMALLOW COOKIES

Milk Bar Cornflake Marshmallow Cookies just like the ones served in Momofuku Milk Bar in NYC! I think my version is even BETTER…and they’re easier to make! See my tips and tricks on making these incredible cornflake chocolate chip cookies in your own kitchen.

These Milk Bar Cornflake Marshmallow Cookies were my Everest.

First a little background, because, well, that’s what I do. I have this traveling wish list that is made solely of dining establishments. One such establishment on my NYC list is Mumofuku Milk Bar. Seeing as though we haven’t been back to NYC in a few years, and much to my chagrin, no trip is in our immediate future, I began the search to make their most famous cookies. Thanks to the amazing world wide web, I didn’t have to look toofar.

Against my nature, I followed the recipe to a T. I was so good! I mean, so good.

I bought all the right ingredients (corn flakes!? Milk powder!? Eew.).

I set my timer at each step.

I even used the paddle attachment just like I was told to!

I knew from prior reviews that the recipe called for exactness in every form…

So, just imagine my horror when the first batch turned out looking like flat, burned, cow pies (see below. Can’t you feel my pain!?). I was heartbroken. Despite my disappointment, I made 4 more batches, each improving slightly from the previous:)

How to make the best Cornflake Chocolate Chip Cookies

I think I can finally say that I’ve figured out some tricks! Oh, and I am so happy. I mean, it’s far from the big apple, but my cozy kitchen is a happy place filled with the aroma of crunchy, gooey, cookie marvelousness.

To clarify, they’re not hard to make, the recipe isjust finicky. I should also add a note that we nearly died on batch 5 because I accidentally tapped a stover burner on when I simultaneously turned on our oven. A few minutes later every carbon monoxide/smoke detector in our house was blaring. See, I told you the cookies were almost the death of me… 🙂 Good thing they’re worth it.

Momofuku Milk Bar Cornflake Marshmallow Chocolate Chip Cookies

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1 c. (2 sticks) butter, at room temperature

1 1/4 c. granulated sugar

2⁄3 c. packed brown sugar

1 egg

1/2 tsp. vanilla extract

2 c. flour*

1/2 tsp. baking powder

1/4 tsp. baking soda

1 1/2 tsp. salt

3 c. cornflake crunch (see below)

1 c. mini chocolate chips

1 c. mini marshmallows*

1. Combine the butter and sugars in the bowl of a stand mixer fitted with a paddle attachment, and cream together on medium-high for 2 to 3 minutes. Scrape down the sides of the bowl, add the egg and vanilla, and beat for 7 to 8 minutes.

2. Reduce the mixer speed to low and add the flour, baking powder, baking soda, and salt. Mix just until the dough comes together (no longer than 1 minute).

4. Divide dough into 1/4 c. balls, stuff with 2 mini marshmallows*, and line balls on a parchment-lined sheet pan. Refrigerate for at least 1 hour, or place in freezer for 30-45 minutes. (This step is critical! They must be chilled!)

5. Heat the oven to 365°f (original recipe calls for 375, but mine burned at this temp).

6. Re-arrange the chilled dough a minimum of 4 inches apart on parchment- or silpat-lined sheet** and bake for 11-16 minutes (check the cookies at 11 minutes). The cookies will puff, crackle, and spread. (The originals are more well-done than I prefer to make mine… so use your discretion!)

7. Cool the cookies completely on the sheet pans before transferring to a plate or airtight container for storage.

Notes & tips:*I adjusted the original amounts, increasing the flour by 1/2 cup (the increase is noted in our recipe), and also added marshmallows per-cookie rather than mixing them in the dough. I found that by stuffing the marshmallows, they didn’t dissolve as easily, and held their shape better. If you’d prefer, incorporate them after you add the cornflake crunch & chocolate chips- you may have better luck than me! 🙂

** I am a Silpat fan, but I heard that they are persnickety with this recipe and cause the cookies to spread too much. By round four, I ditched the mats and went with parchment paper: ding ding ding ding! Winner! Ahem, use silicone mats at your own risk 😉

Cornflake Crunch

5 cups corn flake cereal

1/2 cup milk powder

3 tbsp. sugar

1 tsp. salt

9 tbsp. butter, melted

1. Heat the oven to 275°f.

2. Pour the cornflakes in a medium bowl and crush them with your hands (or a cup since my hands felt like they were crushing glass after 30 seconds). Add the milk powder, sugar, and salt and toss to mix. Add the butter. As you toss, the butter will act as glue, binding the dry ingredients to the cereal and creating small clusters.

3. Spread the clusters on a parchment- or silpat-lined sheet pan and bake for 20 minutes, at which point they should look toasted, smell buttery, and crunch gently when cooled slightly and chewy.

4. Cool completely before storing or using in a recipe. (Stored in an airtight container at room temperature, the crunch will keep fresh for 1 week; in the fridge or freezer, it will keep for 1 month.)

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^^ Mixing up the cornflake crunch.

^^ After adding the cornflake crunch and chocolate chips to the cookie dough.

Milk Bar Cornflake Marshmallow Cookies just like the ones served in Momofuku Milk Bar in NYC! I think my version is even BETTER...and they're easier to make! See my tips and tricks on making these incredible cornflake chocolate chip cookies in your own kitchen.

Course: Cookies

Author: Butter With A Side of Bread

Ingredients

How to make the Cornflake Chocolate Chip Cookies

1cupbutter, softened2 cubes

1 1/4cupgranulated sugar

2/3cuppacked brown sugar

1egg

1/2tsp.vanilla extract

2c.flour*

1/2tsp.baking powder

1/4tsp.baking soda

1 1/2tsp.salt

3c.cornflake crunchsee below

1c.mini chocolate chips

1c.mini marshmallows*

How to make the Cornflake Crunch

5cupscorn flake cereal

1/2cupmilk powder

3tbsp.sugar

1tsp.salt

9tbsp.buttermelted

Instructions

To make the Milk Bar Cornflake Cookies:

Combine the butter and sugars in the bowl of a stand mixer fitted with a paddle attachment, and cream together on medium-high for 2 to 3 minutes. Scrape down the sides of the bowl, add the egg and vanilla, and beat for 7 to 8 minutes.

Reduce the mixer speed to low and add the flour, baking powder, baking soda, and salt. Mix just until the dough comes together (no longer than 1 minute).

On low speed, paddle in the corn flake crunch and mini chocolate chips until they’re incorporated.

Divide dough into 1/4 c. balls, stuff with 2 mini marshmallows*, and line balls on a parchment-lined sheet pan. Refrigerate for at least 1 hour, or place in freezer for 30-45 minutes. (This step is critical! They must be chilled!)

Heat the oven to 365°f (original recipe calls for 375, but mine burned at this temp).

Re-arrange the chilled dough a minimum of 4 inches apart on parchment- or silpat-lined sheet** and bake for 11-16 minutes (check the cookies at 11 minutes). The cookies will puff, crackle, and spread. (The originals are more well-done than I prefer to make mine... so use your discretion!)

Cool the cookies completely on the sheet pans before transferring to a plate or airtight container for storage.

To make the Cornflake Crunch:

Heat the oven to 275°f.

Pour the cornflakes in a medium bowl and crush them with your hands (or a cup since my hands felt like they were crushing glass after 30 seconds). Add the milk powder, sugar, and salt and toss to mix. Add the butter. As you toss, the butter will act as glue, binding the dry ingredients to the cereal and creating small clusters.

Spread the clusters on a parchment- or silpat-lined sheet pan and bake for 20 minutes, at which point they should look toasted, smell buttery, and crunch gently when cooled slightly and chewy.

Cool completely before storing or using in a recipe. (Stored in an airtight container at room temperature, the crunch will keep fresh for 1 week; in the fridge or freezer, it will keep for 1 month.)

Recipe Notes

*I adjusted the original amounts, increasing the flour by 1/2 cup (the increase is noted in our recipe), and also added marshmallows per-cookie rather than mixing them in the dough. I found that by stuffing the marshmallows, they didn't dissolve as easily, and held their shape better. If you'd prefer, incorporate them after you add the cornflake crunch & chocolate chips- you may have better luck than me! 🙂

** I am a Silpat fan, but I heard that they are persnickety with this recipe and cause the cookies to spread too much. By round four, I ditched the mats and went with parchment paper: ding ding ding ding! Winner! Ahem, use silicone mats at your own risk 😉

Hi, I am trying them now. I also reduced the granulated sugar by 1/4 cup and the brown sugar by 1/8 cup because I felt they were way too sweet. They were too lacy and wanted a tad more cakey taste so i hope this works with the added flour, I used Bread Flour! Turned out well Yield 35 cookies

I followed your recipe but I think I made two mistakes that caused them to spread a ton and get more thin and crispy than thick and chewy: I creamed the butter and sugar too long (you said to just cream for a minute; I assumed I should do it longer until it looked light and fluffy but I think the incorporated air made them spread more), and I didn’t use an oven thermometer until the third pan went in. Usually my oven is pretty consistent, but today it was running about 40* below the set temperature, and I think it was melting/spreading before it was baking and firming up. I might try again later and fix those two things, and then rate your recipe once I’ve got the kinks worked out on my end!

I am so excited to find your revised version! I, too, love the original MilkBar version and was so excited last year to try making them. I had the same result–burned and too flat. I was so disappointed! I am not ready to give up on the recipe, but I also wasn’t sure how to modify it. Thank you for doing that for me! I can’t wait to try making your version this weekend. 😉

Mine aren’t really spreading much at all, or just in random parts of the cookie….I’m also finding them to be a bit too salty for my liking. Maybe I will try again with less salt and less flour. They are so time consuming to have a “fail”. I totally feel your pain!

These are fabulous! I am not a careful baker, and it was difficult to follow the directions to the tee, but I did, and I am proud to report that they came out beautifully. Never had the original, but now I don’t need to! Thank you!